Season snapper fillets with salt and pepper and dust with flour. Heat 1 tablespoon canola oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Cook 3 fillets, skin side down, 3 to 4 minutes. Turn and cook 2 to 3 minutes. Transfer to a plate and keep warm. Repeat with remaining oil, butter, and fillets. Line 6 large, heated plates with a section of banana leaf. Place about ½ cup diced melon mixture slightly off-center, and fan julienned melon/mango off the side. Plate snapper fillets so that some of each melon is showing. Serve immediately. Makes 6 servings.

Combine potato flakes and next 5 ingredients in a shallow bowl. Whisk together eggs and ¼ cup water in a shallow bowl. Sprinkle halibut with salt and pepper, then dip, flesh side only, into egg mixture; press into potato flake mixture. Heat ¼ cup oil in a large skillet over high heat. Sear 3 fillets, crust side down, 2 to 3 minutes until golden brown. Reduce heat to medium and turn fish over. Cook 2 to 3 minutes or until done. Transfer to a plate and keep warm. Drizzle 1 tablespoon lemon juice in pan, and spoon drippings over fish. Repeat with remaining oil, halibut, and lemon juice. Serve with Corn Salsa. Makes 6 servings.